Ingredients:

1/2 cup Olive Lucy Black Cherry Balsamic Vinegar

1/2 cup apple juice

1/4 cup water

1/2 cup sugar

Grated zest of 1 lemon

1/4 tsp. ground cinnamon

1 cup dried cherries

1 pint gourmet vanilla bean ice cream

 

Directions:

Combine all topping ingredients in small sauce pan. Bring to a boil and stir until sugar is dissolved. Add the cherries and reduce heat to low. Cook for 8 to 10 minutes. Let topping cool before drizzling over the ice cream. Garnish with a twist of lemon or a sprig of mint.

 

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